Ingredients: |
Ingredients: 1 1/2 pounds beef for stew 1/3 cup water 1/4 cup tomato paste 2 tablespoons brown sugar 2 tablespoons balsamic vinegar 2 teaspoons ground chipotle chile pepper 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 medium butternut squash, about 3 pounds 1 1/2 cups water 1 medium tomato, chopped 1 small ripe avocado, cut into cubes, optional 1/4 cup freshly chopped cilantro leaves
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Directions: |
Directions:Directions Preheat oven to 325 degrees F.
Place the beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in 325 degrees F oven 1 3/4 to 2 1/4 hours or until beef is fork-tender.
Meanwhile, cut squash lengthwise into quarters and remove seeds. Place squash cut side down in a 13 by 9-inch glass baking dish, overlapping if necessary. Add water. Bake in the preheated oven for 1 to 1 1/4 hours or until fork-tender.
Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro.
Shortcuts & Tips: - 1 tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper. - The chipotle beef mixture may also be cooked on the stovetop. Bring beef mixture to a boil. Reduce heat; simmer, covered, 1 3/4 to 2 1/4 hours or until beef is fork-tender. - Butternut squash - I sometimes just use the puree and serve the meat in it like a stew. Usually, I just go ahead and microwave the butternut squash: cut in half, flesh side down in a shallow glass pan with a bit of water for 10-15 minutes. |